Fennel and Celery Root Casserole Recipe - Allrecipes.com
Fennel and Celery Root Casserole Recipe
  • READY IN ABOUT hrs

Fennel and Celery Root Casserole

Recipe by  

"A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
  3. Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
  4. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2004

I used sharp white cheddar cheese, Granny Smith apples, and leeks instead of onions. I did not need to steam the leeks first, just sliced crosswise into 1/8" pieces. This is a great recipe, a very nice use of "nontraditional" root vegetables, and with the apple and cheese, it is also "sweet and savory". Thanks!

 
Most Helpful Critical Review
Jan 24, 2008

This recipe is a good idea, but I think it needs some texture help. I cooked it, uncovered, and it came out watery. The cream got chunky.

 

11 Ratings

Nov 11, 2007

Mmmm! We followed this recipe pretty closely. The only changes were that we accidentally left the foil off, and added a touch of nutmeg. We had the oven at 350, moving it up to 400 for the last few minutes to brown the cheese. It was delicious! Sweet, savory, rich. Went wonderfully as a side dish to pork chops.

 
Dec 07, 2004

I followed this recipe as it was written with the exception of using Gruyere instead of cheddar. While the flavor was okay, the cream became thinner instead of reducing to a thicker consistancy. Maybe it would have helped if I had baked the casserole uncovered. The recipe neglected to state oven temperature so I baked it at 375.

 
Feb 22, 2011

This was my first time cooking Fennel and Celery Root. It tasted delicious! I forgot to steam the onion with the other veggies but it was still wonderful. I used Parmesan cheese.

 
Jun 25, 2009

delicious!! I made this using 1/2 the cream and subbed half

 
Mar 31, 2009

I would definitely just make a roux next time - the whipping cream was too heavy, and it was liquid-y, as someone else mentioned. Also, cooked at 375 for 40 minutes, but the temp isn't listed. I'm sure there's a better way to cook these lovely veggies that doesn't take the good stuff out of them like this one seems to.

 
Sep 24, 2004

this is the best thing since the invention of pizza thanks for the recipe

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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